Whip the eggs and sugar. In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs and sugar, and beat on medium for 5 minutes until pale and thick. Add the liquid ingredients. Decrease the speed to low and add the milk and vanilla extract and mix until combined.
Sift dry ingredients into the batter. Sift into the bowl the flour, cocoa powder, baking powder and salt and mix on low until a few flour streaks remain.
Pour in the melted butter. Remove the bowl from the stand mixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula ensuring that you don't knock out all the air.Refrigerate Batter. Cover the batter with cling film and refrigerate for 2-3 hours or ideally overnight.
Prepare the Madeleine pans and fill with batter. 30 minutes before baking, pre-heat the oven to 180°C (350°F). Using the tablespoon melted butter, using a pastry brush, grease all the moulds of your Madeleines pan.In a small bowl add the teaspoon of flour and cocoa powder and mix together. Then lightly dust each mould with the mixture and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.Fill pans and bake. Once the oven is at temperature, remove the batter from the fridge and the Madeleine pan. Fill the deepest part of each well with 1 level tablespoon of batter. Do not level the batter out. Remove the other pan from the fridge and fill it in the same way.
Bake. Place madeleines pans in the oven and bake for 10-12 minutes, check after 8 minutes, and rotate the pans. They are ready when the ‘humps’ have risen, and they‘re browned on the edges.
Turn out onto wire rack. Remove from the oven and allow to cool on a wire rack for a couple of minutes before removing them from the pans and allowing them to cool. (Tip: give the pans a little jiggle, and they should pop out. If they stick, run a knife around the edges to loosen them.)
Dip in chocolate and decorate. Melt the dark chocolate in a small bowl in the microwave on 10 second bursts. Stir intermittently until chocolate is melted. Add in the butter and stir until melted. Dip each of the madeleines, into the dark chocolate and set onto a piece of baking paper. Sprinkle grated white chocolate over the melted chocolate. Wait 15 minutes for the chocolate to set or enjoy right away!
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.To store: Madeleines are best eaten the same day that they are made, ideally within a couple of hours. They are at their freshest and fluffiest and melt in your mouth this way. You can store them in an airtight container for 2-3 days at room temperature. Wait for the chocolate to set before placing them in the container. To freeze: Yes, they can be frozen if need be. Wait for them to cool fully, wrap in baking paper and then place in an airtight container and freeze for up to 1 month. To thaw, place in the refrigerator overnight, then allow to come to room temperature prior to glazing and serving. TIP 1: Weigh your flour. Use digital scales for an accurate measurement. Too much flour will lead to a dry sponge.TIP 2: Slowly pour in the melted butter. Adding in the melted butter too quickly into the whipped eggs will cause them to deflate.TIP 3: Refrigerate the madeleines pan. Doing this helps the madeleines rise in the oven.TIP 4: Don’t overbake the sponge. If you do, you’ll end up with dry little rocks!Decoration: You can simply dust the Madeleines in powdered icing sugar or dip them in dark chocolate as stated in the recipe. Milk chocolate or white chocolate will be great dipping options too! The grated white chocolate was fun to decorate them with but you can sprinkle them with anything, ie desiccated coconut, dried rose petals, flaked sea salt, sprinkles or chopped nuts.